Eggs benedict: dorm microwave style

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The dining hall at my school has plenty of choices when it comes to breakfast; however,  even with all the choices, there are still things I crave that the school does not serve. I wanted eggs benedict, which my school does not serve, for breakfast. I realized I could make eggs benedict in the microwave because I realized I could cook everything in it.

I had the eggs, bacon—substitute for Canadian bacon— and salt, but I still needed English muffins and butter. I I knew the dining hall usually had English muffins and butter, so I went there, filled a to-go box with English muffins and butter—I probably looked super weird doing this— and went back to the dorm to start cooking.

I would call this attempt a success. Although the eggs and sauce could have been better, what I made tasted like eggs benedict.  Success!

Microwave Eggs Benedict

  • Servings: 2
  • Print


  • 4 eggs
  • 2 slices of bacon
  • 4 tablespoons butter
  • 1 English muffin, cut in half


  1. Cook the bacon in the microwave as directed on the package and set aside.
  2. Set aside two of the eggs Fill a microwave safe bowl with a half cup of water and crack an egg into it. Add salt and pepper onto the egg, if desired, and cover the bowl with a paper plate or other microwave safe object. microwave for 50 seconds to a minute. Remove cooked egg from bowl and set aside. Repeat process for second egg.
  3. Take the remaining two eggs and separate the yolks from the whites. Put the yolks in a microwave safe bowl and whisk them with a fork.
  4. Melt butter in the microwave.
  5. Slowly mix the butter into the egg yolks. Then microwave for 15 seconds or until just warm. Stir again and set aside.
  6. Place the English muffin on a plate, then place the bacon and egg on top of the English muffin. Pour the sauce onto the egg and serve.

Posted by: Logan


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